Organizer: light industry department
Points: analysis and test center, room 402
Time: on April 18, 2014 (Friday) at 2:30 in the afternoon
Report: Eating and food oral destruction: mechanisms and implications
Speaker: professor Chen construction
Speaker's brief introduction: professor Chen construction, in 1995, doctorate in food science from Leeds University, University of Hull in the UK (University of Hull), University of Leeds and other international well-known colleges and universities engaged in scientific research and teaching for many years, zhejiang industry and commerce University institute of food and biological engineering, professor, vice dean of the Leeds University guest professor of institute of food science and nutrition.Mainly engaged in food quality and structure and oral processing mechanism research.57 SCI papers published articles, the average rate is as high as 20.5 times each, far higher than the food area about 6 times of the average of the other 9 this monograph written.As the Royal chemical Society (Royal Society of Chemistry) Food member of board of directors and the British Institute of Food Science and Technology (fellow, Institute of Food Science and Technology), International disorder swallowing Food standardization action committee (International Dysphagia Diet Standardisation Initiative) directors, Journal of Texture Studies deputy editor, Food Digestion, Food Structure, Food Digestion, such as Food Science magazine editors.
 
Report 2: the Protein - -based colloidal particles: interface and the functional delivery
Speaker: professor xiao-quan Yang
The speaker's brief introduction: xiao-quan Yang professor, south China university of science and technology, as a vice chairman of the national engineering laboratory for wheat and corn processing plant, starch and protein engineering research center, deputy director of the ministry of education, executive director of the nutrition society in guangdong province.Research areas: the development of functional vegetable protein ingredients;Protein compound gel and emulsion system building and protein transport carrier construction.SCI included more than 90 papers, apply for 17 national invention patents.Successively presided and industry in the national development and reform commission (NDRC) agricultural products deep processing food demonstration project, national "863" plan key projects, national "11th five-year plan" science and technology support plan project, national natural science foundation of key projects such as a number of research subject.Current research interests are: 1) combined with physical processing technology and biological technology, set up special functional protein food preparation key technology integration;2) use of proteins and polysaccharides, polyphenols, such as the interaction of small molecules, food preparation composite gel, composite emulsion, nutrients, food structure, rational design and control food features.